Linguini with fresh spinach and ricotta
- Ready In: 25 minutes
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Serves: 4
A colourful and fresh dish for a lunch or light dinner. Serve this up in 20-25 minutes for a perfect midweek dinner that even the kids will love.
Substitute whatever herbs are handy (I'm thinking basil, sage, oregano or even lemon thyme would be delightful), and for an extra kick go for some chilli, garlic or, as we opted for, some fresh lemon zest... delish!
Ingredients
- 375g linguine or fettuccine (green or plain)
- 250g punnet of halved or quartered cherry tomatoes, or 3 diced ripe tomatoes
- 1 Tblsp olive oil
- 1 Tblsp lemon juice (and grated zest if desired)
- 1/3 cup parsley leaves, torn
- 75g baby spinach leaves (approx 2 1/2 cups)
- 1 cup (225g) low-fat ricotta, crumbled
Nutrition per serve
1 serve = 1860 kilojoules (440 Calories), 10g fat (including 3g saturated fat), 21g carbohydrate (including 2g sugars), 2g fibre and 250mg sodium. Read our nutrition rating system.
Directions
1. Cook pasta in a large saucepan of boiling water for 12-15 minutes OR according to packet directions. Drain well.
2. Meanwhile, heat oil in a small pan on low. Add tomatoes, lemon juice and parsley and cook for 1 minute, until aromatic. Add spinach and cook on high heat until just wilted.
3. Add drained fettuccine and toss through gently with ricotta to just mix. Season to taste.
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